Did you know poodles, specifically mini ones, were the choice companion pets of Louis XIV at Versailles?
Whenever Arthur the baby poodle does something prissy, we can’t help but say “Arthur, is that what they would do at Versailles? Is it?”
It must have been decadent there. Like fruit in salad.
I’ve always been big on fruit in salads. It helps recipes along to be more composed and filling.
I was going for something to match the golden hues outside my window with this one.
Bosc pears are quite buttery in texture and pair well with nuts.
Fennel and Bosc Pear Salad with Walnuts and Aged Balsamic
1 large bulb fennel
3 ripe bosc pears
1 cup walnuts
1 tbsp butter
Preheat oven to 350F. Arrange nuts in a single layer on a baking sheet. Bake 10 minutes, stirring occasionally, or until nuts are golden and fragrant. Remove from oven and stir in a tablespoon of butter and a pinch of salt.
Lop off the top of the fennel bulb. Cut in half lengthwise. Cut out the tough core. Remove fibrous outer layer. Lay fennel cut-side down and slice crosswise into very thin semicircles.
Cut pears into quarters. Cut our the cores. Slice thin.
Arrange pear slices, fennel slices and toasted walnuts on a platter. Sprinkle with salt. Drizzle generously with olive oil and aged balsamic.